/ Our magazine / Why is truffle so valuable?
/ Our magazine / Why is truffle so valuable?
The truffle (here we have gathered a selection of truffles and products with truffles) is considered the diamond of Italian cuisine: a rare, sought-after ingredient loved all over the world. But why does the truffle have such a high price and is perceived as a luxury product? The reasons are multiple and range from its biological rarity to its cultural and gastronomic value.
The truffle is not an ordinary fungus: it grows underground in symbiosis with the roots of trees such as oaks, hazels, and poplars. Its formation depends on a delicate balance of factors:
Soil and pH: not all soils are suitable.
Climate: specific conditions of humidity, rainfall, and temperature are needed.
Biodiversity: the presence of "host" trees is essential.
Despite the advances in truffle cultivation, that is, controlled cultivation, producing it in quantity is still difficult, lengthy, and costly. For this reason, spontaneous collection remains the main source of supply, and availability varies greatly from year to year.
The search for truffles is an art that requires experience and specific tools:
Trained dogs: essential for sniffing out the scent of ripe truffles.
Manual digging: the seeker uses a small spade to extract the truffle without damaging the soil.
Right moment: it must be collected when ripe; otherwise, it loses aroma and quality.
On top of this, there are logistical difficulties: the truffle must be transported and consumed quickly, as it is extremely delicate and perishable.
The true secret of the truffle is its unmistakable aroma. This fungus develops unique volatile compounds (sulfurs and aromatic hydrocarbons) that give rise to intense, earthy, and penetrating scents.
In the kitchen, just a few fresh shavings can transform a simple dish into a gourmet creation:
The white truffle is best enjoyed raw, thinly sliced over tajarin, fried eggs, raw meat.
The black truffle releases its aroma even with cooking and is ideal for meat bases, risottos, sauces, and fillings.
The other truffles (summer, bianchetto, uncinato) are more delicate and versatile, also used for processed products (truffle butter, sauces, flavored oils).
This aromatic power explains why, even in small doses, the truffle is capable of .
The truffle is much more than an ingredient: it is one of the symbols of Italian excellence, an ambassador of Made in Italy around the world. In fact, the most prized truffle, the white truffle from Alba, has few rivals worldwide (Croatia, Bulgaria, and Romania are its main competitors in quality). Its rarity, the complexity of its collection, its unique aroma, and its centuries-old tradition make it a product that unites luxury, territory, and culture.
In the kitchen, the truffle represents the ability to transform simplicity into high gastronomy: a gift of nature that, season after season, continues to fascinate chefs, gourmets, and enthusiasts.
S&M
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